Healthy Seed Crackers with flax seeds and pumpkin seeds. They are super easy to make and so delicious! Dip them in hummus and enjoy!
Crackers are one of my favorite snacks ever. They are super easy to make and very versatile. During the last couple of years, I've experimented a lot with cracker recipes as you can see here.
While I usually make crackers with all-purpose flour, for these crackers I had a healthier approach in mind. I added lots of ground flax seeds and pumpkin seeds (to up the nutritional value) and used whole wheat flour. And they turned out just as delicious!
Oh, and they are also oil-free!
I can whip these crackers up in under 10 minutes, then about 10 minutes in the oven and they are done! And you can do it too! You can knead the dough by hand because it doesn't take long at all or you can toss the ingredients in a kitchen machine with a dough hook and let it do the work.
How to make Healthy Seed Crackers
The Ingredients
You will need only a couple of basic ingredients for these crackers:
- whole wheat flour
- flax seeds
- pumpkin seeds
- salt
- baking powder
- water
The Basic Steps
As always, you will find the full recipe in the recipe box at the end of the post.
But to give you an idea of how easy these crackers are to make, these are the main steps:
Step 1: Add the flax seeds and pumpkin seeds in small blender or food processor to grind them.
Step 2: Combine the flour, salt, baking powder, and ground seeds in a bowl.
Step 3: Add the water.
Step 4: Stir to combine. Then use your hands to knead a smooth dough.
Step 5: On a lightly floured parchment paper, roll out the dough. As thin as possible.
Expert tip: This is the most important step. Really take your time rolling out the dough as thin and evenly as possible. Otherwise, your crackers will end up too hard or chewy and unevenly baked.
Step 6: Use a pizza cutter to cut the dough into individual crackers. Don't worry about different cracker sizes. They are perfectly imperfect!
Step 7: Carefully pull the parchment paper with the crackers onto a baking tray. Bake them in the oven at 400°F/200°C for about 10 minutes.
Step 8: Let them cool off and serve them with any of the dips below!
Serve them with ...
- Za'atar Hummus
- Basic Hummus with parsley
- Roasted Pumpkin Hummus
- Almond Cream Cheese
- Oil-Free Spinach Hummus
- Guacamole
Tips for making the perfect crispy crackers
- The consistency of the dough: Flour, water, even altitude matter when making the dough, so it's best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you're not sure, it's best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
- The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
- Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
- Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that's a good sign! They should get slightly golden/brown. If you're not sure, they should be crispy to the touch.
How to store crackers
If you let the crackers cool off completely and then store them in air-tight containers, they will stay crispy for days! That way you can also prepare them in advance if you're having a party coming up!
More Vegan Cracker Recipes you will love
- Spinach & Sesame Crackers
- Pizza Crackers
- Golden Turmeric Crackers
- Gluten-Free Chickpea Crackers
- Vegan Cracker Recipes (All the cracker recipes I have on the blog!)
Love it? Rate it!
I hope you will enjoy these healthy crackers as much as I do! Let me know if you give them a try!
And don’t forget to rate the recipe if you like it, this helps other users figure out if they are worth making!
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Cheers, Bianca
Healthy Seed Crackers
Ingredients
- 2 tablespoons flax seeds
- ¼ cup pumpkin seeds
- 1 cup whole wheat flour
- ½ teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup water
Instructions
- Pre-heat the oven to 400°F/200°C.
- Add the flax seeds and pumpkin seeds into a blender or food processor and grind them up until fine.
- In a bowl, add in the whole wheat four, baking powder, salt, and ground seeds. Stir and then add in the water. Use a spoon to stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until a smooth dough forms. You might have to add a bit more flour or water for a non-sticky, smooth dough.
- On a lightly floured parchment paper, roll out the dough as thin and even as possible.
- Cut the dough with a pizza cutter length- and widthwise. Carefully pull the parchment paper with the crackers onto a baking sheet.
- Bake them in the oven for about 10 minutes or until they start to get a light brown color.
- Let them cool off a bit and enjoy!
Notes
- Expert tip: Rolling out the dough really thin is the most important step. Really take your time rolling out the dough as thin and evenly as possible. Otherwise, your crackers will end up too hard or chewy and unevenly baked.
- The consistency of the dough: Flour, water, even altitude matter when making the dough, so it's best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you're not sure, it's best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
- The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
- Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
- Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that's a good sign! They should get slightly golden/brown. If you're not sure, they should be crispy to the touch.
Ann says
Hey Bianca!
I’m lickin my lips just looking at these crackers! I like that they're super duper easy to make. Thank you for sharing the recipe and all of your precious tips! I've just bookmarked the page. Can't wait to give the idea a try (hope really soon). My family would devour these!
p.s. You're amazing! Keep up the good work! <3
SP says
I had some pumpkin seed flour and was looking for a recipe when I came across this! Once they were out of the oven I brushed them with some olive oil and then sprinkled on some salt and rosemary. Delicious! Thank you for this recipe.
Madison says
Hi! Can I make this with other seeds besides pumpkin?
Bianca says
sure, you can also use sunflower seeds, hemp seeds, or do you have other seeds in mind?